Steps

• Step 1

  If using bamboo skewers, soak in cold water for 1 hour before grilling.

  Ingredients

  •  Bamboo or metal skewers

• Step 2

  Place the shrimp in a medium bowl and set aside.

  Ingredients

  • 2 Pound shrimp, peeled and deveined

• Step 3

  In a blender, combine the Thai chiles, garlic, Traeger Chicken Rub, sugar, white vinegar, and olive oil and blend into a coarse paste. Note: If a milder flavor is preferred, reduce the number of Thai chiles to taste.

  Ingredients

  • 6  Thai chiles, or to taste

  • 6 Clove garlic

  • 2 Tablespoon Traeger Chicken Rub

  • 1 1/2 Teaspoon sugar

  • 1 1/2 Tablespoon white vinegar

  • 3 Tablespoon olive oil

• Step 4

  Add the chile-garlic mixture to the bowl with the shrimp and toss to coat. Marinate in the refrigerator for at least 30 minutes, up to overnight.

• Step 5

  Remove the shrimp from the refrigerator and thread the shrimp onto the skewers.

• Step 6

  When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

  450 ˚F / 232 ˚C

• Step 7

  Place the shrimp skewers directly on the grill grates, close the lid, and cook for 2-3 minutes per side, or until the shrimp are pink and firm to the touch. Enjoy!

  00:06

  450 ˚F / 232 ˚C